Everything you need to have a beautiful morning, sleepyhead.

Home-Style Biscuits with Shiitake Mushroom Gravy

on December 29, 2011

MacKenzie found the mother of all breakfast recipes for you this morning. It is absolutely devine. She got it off our trusty friends at


  • 1 5-ounce tube of 3-inch-diameter refrigerator biscuits
  • 2 tablespoons (1/4 stick) butter
  • 12 ounces fresh shiitake mushrooms, stems trimmed, caps sliced
  • 2 tablespoons all purpose flour
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 1 14 1/2-ounce can vegetable broth
  • 1/2 cup Madeira


Preheat oven and bake biscuits according to package directions.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Add flour and thyme and stir 1 minute. Whisk in broth, then Madeira. Boil until mixture thickens to gravy consistency, whisking occasionally, about 8 minutes. Season to taste with salt and pepper.

Split or cut open 4 biscuits (save remaining biscuit for another time; can be reheated). Place 4 biscuit halves on each of 2 plates. Spoon gravy over.

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